Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
Author: Anthony J. Strianese,Pamela P. Strianese
Publsiher: Cengage Learning
Total Pages: 384
Release: 2011-02-01
Genre: Business & Economics
ISBN: 1435488822

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MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
Author: Robert G. Haines
Publsiher: Cengage Learning
Total Pages: 363
Release: 1995
Genre: Business mathematics
ISBN: PSU:000025064957

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Virtually all of the decisions made in the food industry are based on mathematical calculation to some degree. Math Principles for Food Service Occupations is a uniquely, practical worktext providing aspiring and veteran food service professionals alike with the mathematical tools they will need to continued success in the industry. Whether it is converting recipes, calculating personal income tax, preparing daily production reports, or pricing the menu, (this book) is an exellent resource for insuring career advancement.

Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
Author: Haines
Publsiher: Unknown
Total Pages: 32
Release: 1995
Genre: Electronic Book
ISBN: 0827366507

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In the Hands of a Chef

In the Hands of a Chef
Author: Culinary Institute of America
Publsiher: John Wiley & Sons
Total Pages: 170
Release: 2007-12-26
Genre: Cooking
ISBN: 9780470080269

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The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

The Professional Chef

The Professional Chef
Author: The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 1232
Release: 2011-09-13
Genre: Cooking
ISBN: 9780470421352

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"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Adult Literacy

Adult Literacy
Author: Robert Edward Campbell
Publsiher: Unknown
Total Pages: 94
Release: 1987
Genre: Literacy
ISBN: OSU:32435012201539

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Food and Beverage Cost Control

Food and Beverage Cost Control
Author: Lea R. Dopson,David K. Hayes
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2010-03-02
Genre: Business & Economics
ISBN: 9780470251386

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Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.

School Food Service Journal

School Food Service Journal
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1978
Genre: Restaurants
ISBN: CORNELL:31924055072577

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Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
Author: Anthony J. Strianese
Publsiher: Delmar
Total Pages: 384
Release: 2011-02
Genre: Food service
ISBN: 1111307717

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MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 explains how to use the calculator. Part 2 reviews basic math fundamentals. The following parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help readers remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.

Learning about Food Service

Learning about Food Service
Author: Christine Davidson
Publsiher: Unknown
Total Pages: 172
Release: 1991
Genre: Food service
ISBN: 0827344686

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Food The fundamentals

Food  The fundamentals
Author: Anonim
Publsiher: Richard d Irwin
Total Pages: 574
Release: 1992
Genre: Cooking
ISBN: 0256117411

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Learning about Food Service

Learning about Food Service
Author: Nancy O'Keefe Bolick,Robert Ventre Associates
Publsiher: Unknown
Total Pages: 172
Release: 1991
Genre: English language
ISBN: 0827344643

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The British National Bibliography

The British National Bibliography
Author: Arthur James Wells
Publsiher: Unknown
Total Pages: 135
Release: 2003
Genre: Bibliography, National
ISBN: UOM:39015079755628

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Math Principles for Food Service Occupations

Math Principles for Food Service Occupations
Author: Anthony J. Strianese,Pamela P. Strianese
Publsiher: Delmar Pub
Total Pages: 353
Release: 2001
Genre: Cooking
ISBN: 0766813177

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"Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts. Quotes from chefs and managers are interspersed throughout the book, relaying the relevancy of math skills to the food service professional on the job. This 4th edition contains completely updated material and presents the math problems and concepts in a simplified, logical, step-by-step process. The book offers practical and useful information including explanations relative to figuring menu and food cost procedures and teaches math skills needed to utilize a computer spreadsheet program.

Bibliography of Agriculture

Bibliography of Agriculture
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1996
Genre: Agriculture
ISBN: OSU:32435052894680

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